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Mississippi Pot Roast with Cheesy Cauliflower Mash
theartfulgourmet

Crockpot Mississippi Pot Roast + Cheesy Cauliflower Mash

Comfort Food Done Right — Low Carb, Slow-Cooked & Full of Flavor.
Mississippi Pot Roast is the kind of recipe that feels like a warm hug on a cold day — rich, tender, and effortlessly delicious. Originating in Mississippi in the 1990s, this slow-cooker classic has become an internet sensation thanks to its simplicity and melt-in-your-mouth results.
But we’ve given it a special twist — pairing it with cheesy cauliflower mash to keep it low-carb, creamy, and irresistibly savory.
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Prep Time 15 minutes
Cook Time 8 hours
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Mississippi Pot Roast
  • 3–4 lbs beef roast (chuck or outside round)
  • 10 oz beef broth
  • 6 pepperoncini peppers
  • 1/4 cup pepperoncini juice
  • 1 stick unsalted butter
  • 1 tsp dried Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
  • dash spicy seasoning (like Creole or Cajun)
Cheesy Cauliflower Mash
  • 1 head cauliflower, chopped
  • 2 tbsp cream or half and half
  • 2 tbsp unsalted butter
  • 1/2 cup shredded cheddar cheese
  • Garlic salt and pepper, to taste

Method
 

Prepare the Pot Roast
  1. Mix dried seasonings in a small bowl and rub all over the beef.
  2. Place roast in the crockpot.
  3. Add beef broth, pepperoncini peppers + juice, white balsamic vinegar, and butter on top.
  4. Cook on low for 8 hours (or high for 4–5).
Shred + Sauce
  1. Remove beef and shred with two forks.
  2. Optional: Stir cornstarch/xanthan gum into juices to thicken.
  3. Return shredded meat to juices.
Make Cheesy Cauliflower Mash
  1. Microwave cauliflower with cream + butter 12 minutes, stirring halfway.
  2. Blend with cheese until smooth.
  3. Season with garlic salt + pepper.
Serve
  1. Pile tender roast and pepperoncini over cheesy cauliflower mash and spoon extra sauce over top.

Notes

Serve with a hearty red wine like a Cabernet Sauvignon, Syrah/Shiraz or Zinfandel, or a dark rich beer like Guinness. A brown spirit cocktail could also pair well with this hearty savory dish as well.